About Black sesame seeds idly podi Recipe

A best accompaniment for idly and dosa is black sesame idly podi. You will eat more dosa after preparing this. Definitely it will be your family favourite side dish for idly and dosa.

Black sesame seeds idly podi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Black sesame seeds idly podi is just mouth-watering. This amazing recipe is provided by Muthulakshmi Madhavakrishnan. Be it kids or adults, no one can resist this delicious dish. How to make Black sesame seeds idly podi is a question which arises in people's mind quite often. So, this simple step by step Black sesame seeds idly podi recipe by Muthulakshmi Madhavakrishnan. Black sesame seeds idly podi can even be tried by beginners. A few secret ingredients in Black sesame seeds idly podi just makes it the way it is served in restaurants. Black sesame seeds idly podi can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Black sesame seeds idly podi.

Ingredients to make Black sesame seeds idly podi

How to make Black sesame seeds idly podi

Measure and keep all the ingredients ready for roasting.

Heat a pan or kadai over low to medium flame, without any oil. Add in the black sesame seeds, stirring constantly. As it starts popping or when you hear some crackling sound remove from flame and transfer it to a plate and cool.

Heat a drop of oil in the same pan and add the black urid dal. Roast it well until the dal turns golden brown. Then transfer it to the plate.

Again add a drop of oil and roast the red chillies and curry leaves until crisp. Then switch off the flame. Allow all the ingredients to cool down.

Take the chutney jar and add the salt, roasted red chillies and curry leaves. Grind it on medium speed. Next, add the roasted black urid dal. Grind it on medium speed until the dal's are broken well.

Now add the roasted sesame seeds and asafoetida powder. Grind it with intervals and scrape down the sides of the jar.

Then add the garlic cloves and grind it until it reaches your desired consistency. You may need to stop the mixer for every 5 seconds to check the consistency.

Remove from the jar and store it in an airtight container. Mix 2 tbsp of gingely oil for 1 tbsp podi for serving with dosa or idly.

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